Beef Stew Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 1lbs lean meat for stew cut in half. Keep pieces of meat uniform size
3 tablespoons flour (add more if you think it won't be enough to coat the beef) seasoned with salt, pepper, parsley, and garlic powder. The exact amount of seasoning is up to you….less salt, more pepper, etc. Place in zip lock bag
1 1/2 cup water.
Or 1/2 cup red wine and 1 cup water (I did not use the wine when you were young but do this now. The alcohol does evaporate so this is suitable for young children!)
2 tablespoons tomato paste (you can add more if you like)
2 tablespoons olive oil
carrots
potatoes
other vegetables such as tomatoes, mushrooms, celery, if you like. Add what you like.
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Directions: |
Directions:Put the flour in a zip lock bag. Put in the cubes of meat and shake to coat. Heat oil in a small soup pot. Put the meat in and brown on all sides. (about 5 minutes, stirring occasionally). Then add the water and wine and cook for about 15 minutes. Then add the vegetables and cook another 15-20 minutes. Then add the tomato paste, slowly, you may not want to use the whole can. Continue to cook until the vegetables are tender. |
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Personal
Notes: |
Personal
Notes:
This stew is great when it is cold outside!
Here are a few Yiddish words you should know:
Drek: poop, excrement, feces. “The buttons on the new dress fell off within hours of us bringing the clothes home. The workmanship these days is drek.
Esen: to eat. “The Thanksgiving table was set and the food was put out. The only thing left to do was “zu esen.”
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